OLD-FASHIONED TOMATO GRAVY
My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
EASY TOMATO GRAVY
Steps:
- Heat tomatoes (in iron skillet where you've cooked breakfast meat) over medium heat, scraping the bottom of the pan.
- Stir flour into stock and whisk until there are no lumps.
- Stir flour/stock mixture into hot tomatoes, whisking as you stir.
- Bring to a boil and stir until thickened.
- Reduce heat to simmer.
- Stir in salt and pepper.
- Simmer for at least 5-10 minutes.
- Tomato Gravy is best served over 3 Ingredient Biscuits.
Nutrition Facts : ServingSize 4 g, Calories 43 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 424 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
RICH TOMATO GRAVY
This is a wonderful accompaniment to any meal requiring additional sauce. I usually serve this with potato kebabs or more traditionally over a stiff maize meal porridge which is a standard at every braai (barbecue).
Provided by Bokenpop aka Mad
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Skin tomatoes and chop up roughly.
- Soften onion in oil - do not brown.
- Add garlic and salt and fry for 1 minute.
- Add tomatoes, cayenne pepper, tomato cocktail, sugar, black pepper, coriander and lemon juice and heat to boiling point.
- Reduce heat and simmer til thick.
- Adjust seasoning, if needed.
- Mix in remaining ingredients and serve.
Nutrition Facts : Calories 110.8, Fat 4.4, SaturatedFat 0.7, Sodium 592.7, Carbohydrate 18.6, Fiber 5, Sugar 9, Protein 3.7
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY
This recipe is just so good. The roast comes out nice a tender with great gravy. I got this recipe from the 150 best slow cooker recipes, by Judith Finlayson. I have made 3 things out of this book at the time being and every thing is very good. I will post more as I come by my favs. REMEMBER: That you should know your slow cooker. Slow cookers vary in cooking speed, hence the reason why there is a gap in cooking time. Enjoy.
Provided by Faith77
Categories Roast Beef
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Pat roast dry with paper towel.
- In a skillet, heat oil over medium-high heat.
- Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
- Transfer to slow cooker.
- Reduce heat to medium.
- Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
- Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
- Sprinkle mixture with flour and stir.
- Add tomato soup and beef broth and cook, stirring, until thickened.
- Stir in Worcestershire sauce.
- Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
- Remove roast from slow cooker and place on serving platter.
- Stir in brown sugar and vinegar, if using, to pan juices.
- Pour sauce over roast or serve in a separate sauce boat.
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